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Experience authentic roadside flavors with this Punjabi Chicken Karahi Roast Pot, cooked at high heat to concentrate fresh tomatoes and ginger into a rich, glossy masala. Without any heavy cream, this traditional Pakistani preparation relies on crushed coriander, black pepper, and green chilies for an intense punch of spice. High-heat wok roasting creates a clingy, aromatic gravy that coats every piece of chicken.
Prep Time
Per serving
420kcal
Calories
15 min
Cook Time
35 min
Servings
4 people
Difficulty
medium
36g
Protein
9g
Carbs
27g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Heat ghee in a traditional iron karahi or heavy wok over medium-high heat.
Add bone-in chicken pieces and sear for 8 to 10 minutes until the skin turns white and light golden spots appear.
Stir in ginger paste and garlic paste, sautéing for 2 minutes until the raw aroma fades.
Add halved fresh tomatoes directly into the pot, season with salt and red chili flakes, cover, and simmer for 10 minutes until tomatoes soften.
Remove the lid, turn the heat to high, and use a wooden spoon to mash down the softened tomatoes into a thick roasting gravy.
Stir in ground cumin, coarsely crushed coriander seeds, and freshly cracked black pepper, tossing the chicken vigorously.
Add slit green chilies and julienned fresh ginger to the pot.
Roast on high heat for another 5 minutes until the oil separates cleanly from the masala gravy.
Garnish with chopped cilantro and serve piping hot.
Use Bone-In Chicken: Bone-in pieces release natural marrow and juices into the gravy for superior flavor. High-Heat Finish: Letting the sauce dry down and fry in its own oil at the end defines authentic karahi taste. Crush Whole Spices: Coarsely crushing coriander seeds right before cooking elevates the aroma significantly.
While boneless thighs work in a pinch, bone-in pieces provide authentic moisture and traditional flavor during high-heat roasting.
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